This impressive cool-weather salad is an extraordinarily addictive mix of sweet, crunchy and salty ingredients.Plus: Ultimate Thanksgiving GuideMore Green Salad Recipes
Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool completely, then coarsely chop.
In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper.
In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss. Serve at once.
The salad and dressing can be refrigerated separately for up to 1 day. Store the walnuts in an airtight container and add to the salad just before serving.